Category: Main Course
Cuisine: European
Yields:
2 Servings
Eggplant Schnitzels
Wonderfully crunchy on the outside and firm on the inside. The timing may appear a little strange but the resulting texture is spot on.
Ingredients
Adjust Servings
Instructions
- Heat the oven to 200°C (180°C fan-forced).
- Mix the flour with the cumin and season with salt and pepper.
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Mix the breadcrumbs with the parsley.
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Lightly press each eggplant slice in the flour, dip in the egg, and press into the crumbs until well-coated on both sides.
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Heat half the oil in a heavy frying pan over medium-high heat and fry eggplant for 3 minutes, until golden brown. Remove the slices and add the remaining oil to the pan. When the oil is hot, return the eggplant and cook the other side until browned.
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Transfer to an oven tray lined with baking paper, top with grated Parmesan and bake for 7 minutes, until firm tender.
